6/16/22, 12:31 PM Crispy Chocolate Chip Cookies - Butternut Bakery

crispy chocolate chip cookies

★ ★ ★ ★ ★
5 from 2 reviews

Author: Jenna Barnard

Total Time: 35 minutes
Yield: 10 cookies 1x

These thin and crispy chocolate chip cookies have super buttery and
crisp edges with a thin and chewy center. They’re SO easy to make, mixed by hand, and
baked right away! Made with rich dark chocolate and a sprinkle of sea salt, these cookies are
so flavorful and taste gourmet.

INGREDIENTS
SCALE 1x 2x 3x

1 cup (130g) all purpose flour, spooned and leveled*

1/2 tsp baking soda
1/2 tsp kosher salt
1/2 cup (110g) unsalted butter**, melted and cooled
3/4 cup (150g) granulated sugar
1 tbsp pure maple syrup
1 tsp vanilla extract
1 large egg yolk
1 tbsp milk
3.5oz 85% cocoa dark chocolate bar, chopped***
Flaky sea salt, for sprinkling

INSTRUCTIO NS

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. *I recommend
weighing the flour with a kitchen scale if possible. If you’re more comfortable with cups,
spoon the flour into the measuring cup and level it off. Don’t scoop directly into the flour as
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6/16/22, 12:31 PM Crispy Chocolate Chip Cookies - Butternut Bakery

this will pack it into the cup (adding way too much to the dough) and prevent the cookies
from spreading thin and crispy.
3. In a large mixing bowl, whisk together the butter, sugar, and maple syrup, followed by the
vanilla, egg yolk, and vanilla.
4. Pour in the dry ingredients and use a rubber spatula to fold the dough together.
5. Add the chopped chocolate and fold to combine.
6. Using a large 3-tablespoon cookie scoop, scoop the cookie dough out onto the baking
sheet and space them well apart. I suggest baking only 3-4 cookies at a time as they
spread quite a bit.
7. Bake for 12-15 minutes or until the edges are golden brown and the center looks a bit
lighter than the outside.
8. Sprinkle with flaky sea salt and transfer to a cooling rack to cool completely. They’re turn
super crisp and chewy once cooled. Enjoy!

NOTES

**BUTTER – For the best flavor, use cultured (AKA European-style) butter. Since these
cookies have a high amount of butter to flour, using really good quality butter will yield a super
rich cookie.

***CHOCOLATE – Chop into tiny bite-sized pieces to get an even spread of chocolate
throughout the cookie. Also stick with a dark chocolate bar as this will help the cookie spread
even more. Chocolate chips hold their shape when baked which will prevent the cookie from
spreading as thin as possible.

Find it online: https://butternutbakeryblog.com/crispy-chocolate-chip-cookies/

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